Name of chef?

My name is Steve Cannell, I have been at The Queen’s Head for two years now. I love Suffolk and all to offer, from fantastic cheeses to a selection of game birds in our own village. I have worked in Australia but I must admit that I love country fare. It only takes a bit of imagination and the results are amazing. People round here are spoilt as they are used to eating in London and come here for weekend breaks or holiday homes. Mix that with a good selection of locals and you have a cocktail of people who know what they want to eat and how it should be done.

1. What is chef’s favourite game dish?
   I like our Pheasant breast wrapped in pancetta with rosti potato, curly kale, wild mushroom and Glenmorangie jus. We have done other very good dishes that would rate alongside this also. Pigeon breast with beetroot chutney, Hare Wellington with Oyster mushrooms even a rabbit saddle wrapped in bacon with dauphinoise, vegetables and braised leg casserole. All have worked very well and been loved by the customers.


2. What is chef’s favourite tipple to go with the game dish?
   The pheasant has to have a glass of Glenmorangie with it really. I have started to sample more real ale of late and would recommend a bottle of Gunhill from Adnams to accompany a game pie, or try Broadside with the Hare Wellington. Keep the beer in small glasses so that you can change it with each course. That’s the beauty of food and beer. The match is whatever suits you best, forget the science.


3. What types of game do you serve on the menu?
   We are serving pheasant, hare, rabbit and pigeon. These appear as they arrive through the door. Unlike other meats that are readily available, we have to be ready to take a turn and come up with a dish as the game comes in or is available.